Title of article
Changes in the physicochemical, microbial and sensory characteristics of fresh pork sausage containing varying combinations of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during retail display
Author/Authors
Pham?، نويسنده , , A.J. and Williams، نويسنده , , J.B. and Tolentino، نويسنده , , A.C. da Silva، نويسنده , , J.L. and Schilling، نويسنده , , M.W.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
1
From page
453
To page
453
Journal title
Meat Science
Serial Year
2014
Journal title
Meat Science
Record number
1491317
Link To Document